Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs.
Cream of Mushroom Soup
½ lb. mushrooms
4 cups White Stock III
1 slice onion
¼ cup butter
¼ cup flour
1 cup cream
Salt
Pepper